Before we get onto the advertised Carrot Muffins, let me tell you how they came about. It was because I went to a local school fête last week and it brought back nostalgic feelings of school days and homemade cakes and toffees, and raffles and stuff.
The Birchgrove Public School
…second-hand books, rides and giant sharks and tombola prizes (lollies in a jar).
When I got home, the school-hall fug still in my nostrils, I looked up this recipe from Stephanie Alexander’s Kitchen Garden Project. It’s meant for children to pull carrots and parsley fresh from the garden and to whip a delicious batch of simple muffins with the ingredients.
Well, I’m not quite a child anymore, but these muffins are indeed quick and easy to make, and they are full of moist goodness that bring back memories of home economics classes, play-lunch and chasings. Isn’t it wonderful what a school fête invokes?
*ping!*
Back to reality now: there’s no way I want to go back to school, thank you very much, so a spot of kids’ cooking is a far as I’m going. Hope you will also give these a try!
Carrot Muffins
makes 12
Ingredients
1 medium carrot, peeled and grated
1 ¾ cups plain flour
2 tsp baking powder
3 tblsp chopped parsley
100g grated cheddar cheese
1 egg
¾ cup buttermilk
½ cup vegetable oil
Method
1. Preheat oven to 180C/350F. Line a 12-hole muffin tray with paper cases.
2. Sift the flour and baking powder into a bowl. Mix in the carrot, cheese and parsley.
3. In a jug, whisk the egg, buttermilk and oil. Make a well in the centre of the flour mixture, and pour in the liquid. Mix lightly to combine.
4. Pour the batter into the prepared muffin tray, filling each case two-thirds full.
5. Bake for 20-25 minutes or until golden. Cool on wire racks before serving.
Ingredients, including buttermilk, egg, grated carrot, cheese and flour + baking powder
Just bake until golden
Leftover muffins are also good if you reheat them in the microwave for 20 seconds.
Can't remember the last time I went to a school fete but I'm sure I stocked up on coconut ice whenever that was. If I saw carrot muffins like yours I'm sure I'd stock up on those as well.
ReplyDeleteNaww play lunch and lollies in jars! Life was so simple back then :) Gorg muffins!!
ReplyDeleteThese look great...and I'm growing carrots & parsely so now I have something to do with them. If we don't have buttermilk isn't there a trick of adding vinegar to normal milk that has the same result (do you know)?
ReplyDeleteaww they look so cute! Would love to try this with my nephews one day :D
ReplyDeleteI don't think I've ever seen a savory carrot muffin before! Is the point that kids will bite into it because they'll think it's carrot CAKE-like...only to be surprised that it's filled with cheese and parsley? I mean, it sounds delicious...but just wondering. :P
ReplyDelete@MissPiggy - good question, and I have the answer! You can add either 1 tablespoon of fresh lemon juice OR 1 teaspoon of vinegar to 1 cup of milk to get 1 cup of buttermilk substitute.
ReplyDeleteI love these. They would be great to take to work as a mid morning snack.
ReplyDeleteWhat a great idea, a change from sweet carrot muffins and cakes
ReplyDeleteThis savoury carrot muffin recipe is definitely a keeper.I would possibly eat them as lunch with a soup or a salad.
ReplyDeletethis muffins looks so delicious, Such a comforting recipe
ReplyDeleteThis is totally perfect for kids (and adults like me)who don't want to eat their veggies! . thanks for sharing! :)
ReplyDeleteI've been getting into savoury muffins this year. Thanks for this - and for some reason, I end up walking away with so many items from the baked goods table at school fêtes...my little nieces make me buy them. I swear!
ReplyDeleteThis sounds so good!
ReplyDeleteSchool fetes always make me think of chocolate crackles! They were de rigeur while I was in primary school.
ReplyDelete